Rye Toasts With Smoked Trout and Scrambled Eggs

Name: Rye Toasts With Smoked Trout and Scrambled Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces smoked trout or salmon fillet, cut into 1/4-inch dice; ⅓ cup creme fraiche; Juice of 1/4 lemon; 1 tablespoon capers; 1 tablespoon finely diced red onion; 2 sprigs parsley, leaves picked, finely chopped; Kosher salt; 4 thin slices bread, either a sour Nordic-style rye or soft white like brioche or challah; 2 tablespoons butter, melted; 4 eggs, lightly beaten; 1 tablespoon plus 1 teaspoon heavy cream; 8 chives, minced; 2 tablespoons trout roe or red or black caviar (optional)

Servings: persons

12 ounces smoked trout or salmon fillet, cut into 1/4-inch dice
⅓ cup creme fraiche
Juice of 1/4 lemon
1 tablespoon capers
1 tablespoon finely diced red onion
2 sprigs parsley, leaves picked, finely chopped
Kosher salt
4 thin slices bread, either a sour Nordic-style rye or soft white like brioche or challah
2 tablespoons butter, melted
4 eggs, lightly beaten
1 tablespoon plus 1 teaspoon heavy cream
8 chives, minced
2 tablespoons trout roe or red or black caviar (optional)

1
Cut the fish into 1/4-inch dice.
2
In a bowl, combine the trout, creme fraiche, lemon juice, capers, red onion and parsley.
3
Season with salt and lemon to taste.
4
Refrigerate until ready to serve, up to 4 hours.
5
Heat oven to 180 degrees.
6
Cut the crusts off the bread and brush both sides with melted butter.
7
Heat a heavy skillet over medium heat.
8
Working in two batches, brown the bread on both sides, about one minute per side.
9
Remove and keep warm in oven.
10
In a bowl, whisk eggs, remaining melted butter, cream and 1/2 teaspoon salt.
11
Heat a nonstick skillet over low heat.
12
Add eggs and cook, stirring continuously with a spatula, until just set and no longer runny.
13
Remove from heat, add chives and transfer the skillet to oven to keep warm.
14
Place a slice of toast on each plate.
15
Divide trout mixture among toasts, spreading it to make an even platform for the scrambled eggs.
16
Spoon the eggs in the center and top with a small spoonful of roe.
17
Serve immediately.

385

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 ounces smoked trout or salmon fillet, cut into 1/4-inch dice, ⅓ cup creme fraiche, Juice of 1/4 lemon, 1 tablespoon capers, and more.

Yes, Rye Toasts With Smoked Trout and Scrambled Eggs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!